Cui Xuan Tea House

Classic Hong Kong dim sum, steamed with yellow dough wrapped around pork filling. Firm and springy texture, with the savory flavor of pork. Usually served with soy sauce or chili oil.

A common Hong Kong street snack made from fish paste, with a soft and chewy texture. Rich fish flavor, suitable for dipping in sweet soy sauce and chili oil.

Steamed beef balls, often mixed with water chestnuts for a crunchy texture. Tender and juicy, with the fragrance of dried tangerine peel. Usually served with Worcestershire sauce.

Teochew-style dim sum with translucent crystal skin wrapped around fillings like pork, peanuts, and vegetables. Rich in layers of flavor, with a chewy skin and savory filling.

Steamed rice noodle rolls, tender and smooth. Usually served without filling (Cheung Fun), drizzled with peanut sauce, sweet sauce, soy sauce, and sesame.

Steamed glutinous rice with chicken, shiitake mushrooms, and other fillings wrapped in lotus leaves. The glutinous rice absorbs the fragrance of the lotus leaves and the juices of the filling, making it soft and delicious.

Dim sum made by steaming glutinous rice wrapped in bread. It has the softness of bread and the chewiness of glutinous rice, providing a strong sense of fullness.

A representative Cantonese dim sum, with a soft, open white bun filled with sweet and savory char siu. Best enjoyed hot.

Steamed bun filled with minced pork and vegetable filling. Refreshing and not greasy, with a soft bun.

Simple steamed dough, no filling. Firm and plain texture, with a light sweetness of flour.

Steamed bun made with whole wheat flour, rich in dietary fiber. The texture is slightly coarser than regular steamed buns, but the wheat flavor is more intense.

Fish siu mai deep-fried until golden brown and crispy. The skin is crispy, while the inside remains elastic with fish meat. Usually served with sweet sauce or chili oil.

Cuttlefish paste formed into patties and deep-fried. Rich in umami, with a chewy and springy texture.

Freshly made sandwiches with soft bread and generous fillings. A classic Western breakfast choice.

Toasted thick-cut bread, spread with your choice of sauce. Crispy and delicious, simple yet satisfying.

A hearty Hong Kong-style breakfast, including a main cutlet (e.g., chicken or pork chop) and one side dish, served with hot noodle soup. Warming and full of energy.

Thick-cut luncheon meat slices pan-fried, served with a fried egg on top of hot instant noodles or rice noodles. The savory flavor of luncheon meat and the aroma of the egg are perfectly combined.

A rich Western-style breakfast platter. Includes your choice of cutlet, served with sausages, crispy Danish pastry, and creamy black truffle scrambled eggs.

Pan-fried chicken chop drizzled with special scallion oil, served with a fried egg and white rice. The scallion oil is fragrant, and the chicken is tender.

Pan-fried golden pork chop served with scallion oil and a fried egg, accompanied by white rice. The pork chop is tender, and the scallion flavor is rich.

Chicken wings braised in Swiss sauce (a type of sweet soy sauce popular in Hong Kong), with a balanced sweet and savory flavor, served with a fried egg and white rice.

Pork ribs cooked in Zhenjiang vinegar, sweet and sour, with a bright red color. A very appetizing dish that goes well with rice.

Tender scrambled eggs mixed with scallions, served over sliced char siu and white rice. The eggs are moist and smooth.

Diced pork (spicy pork cubes) stir-fried with shrimp and scrambled eggs, served over rice. Slightly spicy and savory, with a rich texture.

Pork belly braised in Korean spicy sauce, rich and slightly spicy, with tender and flavorful meat.

A simple and satisfying classic combination: thick-cut luncheon meat pan-fried, served with two sunny-side-up eggs and white rice. Mixing the egg yolk with rice is the best way to eat it.

Japanese-style fried rice with eel cubes, usually with the sweet and savory flavor of grilled eel sauce. The rice grains are distinct.

Rice noodle rolls cut into sections and stir-fried with char siu cubes, bean sprouts, and other ingredients in a spicy sauce. Full of wok hei, spicy and appetizing.

Chicken and mushrooms with colorful peppers in a rich creamy white sauce, served over white rice. Smooth and thick flavor.

A traditional Hakka dish, pork belly steamed with preserved mustard greens until tender. Rich and not greasy, the preserved mustard greens absorb the fat, making it very good with rice.

Clear soup simmered with winter melon and a whole duck leg, served with white rice (usually served separately or as a soup rice). The soup is sweet and refreshing, with a rich duck flavor.

Spaghetti with rich black truffle sauce and bacon bits. The unique aroma of black truffle blends with the savory flavor of bacon.

Creamy white sauce base with smoked salmon and herbs. Smooth texture with the savory flavor of smoked fish.

Spaghetti tossed with avocado sauce, served with tender chicken. Fresh and creamy, a healthier option.

Sweet and sour tomato sauce with meatballs, with a hint of spiciness. Classic Italian flavor.

Spaghetti stir-fried with olive oil, garlic slices, and dried chili, with fresh clams. Rich garlic aroma and sweet seafood flavor.

Rich creamy risotto with various seafood. The rice absorbs the essence of seafood broth and cream, with a creamy texture.

Seafood spaghetti with a tomato-based sauce, flavored with herbs. Moderately sweet and sour, with a prominent seafood flavor.

Chicken breast slow-cooked at low temperature to maintain tenderness and juiciness, drizzled with Japanese teriyaki sauce, served with white rice.

Crisp romaine lettuce with Caesar dressing, croutons, and slow-cooked chicken breast. A light and healthy choice.

Classic Caesar salad, served with savory smoked salmon slices.

A Hong Kong-style set meal combination. Swiss chicken wings served with noodles, accompanied by black truffle scrambled eggs and a pastry, enjoying multiple flavors at once.